Venison Medallions with Cranberry & Port Sauce

12 asparagus spears
1oz clarified butter
6 - 2-oz medallions of venison
1 carrot, peeled & diced
1 shallot, diced
a sprig of thyme
1 bay leaf
3 ozs port
3 ozs cranberry sauce
2 oz butter (plus 2 oz below)
salt
freshly ground black pepper
4 oz tagliatelle (similar to fettucine)
2 oz butter
some pink peppercorns, crushed

Trim and pare the asparagus. Cook in boiling salted water [I would steam it] until tender, drain and refresh in cold water and reserve.

In a frying pan, melt the clarified butter over a high heat. Cook the medallions for 1 minute on each side, remove to a plate and keep warm.

Pour the excess fat from the pan, then return the pan to the heat, Stir in the diced carrot and shallot and thyme and bay leaf and cook slowly for 5 or 6 minutes, add in the port and cranberry sauce. Allow to reduce for a couple of minutes. Whisk in two ozs of the butter, a little at a time. Pour the contents of pan through a fine sieve. Season with salt and freshly ground black pepper and keep warm.

To Serve: Cook the tagliatelle in boiling salted water until al dente. Drain thoroughly and return to a dry pan, with the rest of the butter, warm. Divide tagliatelle between two plates, arrange the medallions of venison on the top, garnish with the asparagus tips. Bring the sauce back to the boil and pour over the venison. Sprinkle the tagliatelle with the the crushed pink peppercorns and serve.